I previously suggested baking the spiced chickpeas at 450 degrees for 30 minutes and 250 degrees for 30 minutes, but I found that this really dried out the chickpeas and made them a challenge to one’s teeth. Here is a picture of my second batch, with curry powder and hot paprika. I dialed back the period of cooking at 250 degrees to ten minutes, which I think left them a little too soggy. It’s a process, just like Goldilocks at the Three Bears’ crib. I will let you know how fifteen minutes at 250 degrees works out.